Classic Fish n' Rosemary Chips
We could not think of a more perfect recipe for St. Patty's Day than the classic Fish n' Chips! This dish is a staple in New England as well as across the pond in Ireland and the UK. To celebrate the holiday even further, we experimented with three of Barrel House Z's brews to craft three distinct beer batters. If you haven't visited Barrel House Z's Brewery in Weymouth, it is a must try. Their beers produce a dynamite beer batter but are even better when knocking back a couple.
To begin, we start by combining the ingredients for the beer batter as we whisk together the flour, rice flour, sugar, salt, baking powder, seltzer, and beer. For the beer, we suggest trying flavorful or dark beers as they provide the best taste and overall "crispiness". There is no exact science for the batter, however, the goal is to get it to a pancake mix consistency where it is "running" straight off your spoon or whisk.
Next, pat dry the haddock fillets and lightly coat them with flour. The thin coat of flour helps the batter adhere better to each fillet. Once the fillets are coated, it's time to run them through the batter. You will want to aim for a healthy amount on each fillet but be sure to let the excess run off before placing it into the hot vegetable oil. Pro Tip: Feel free to leave the fillets in the batter while you prep other items with the fish n' chips, you will just want to let the excess run off when you scoop it out.
Once the fillets are "dressed" it's showtime. We always use vegetable oil (versus canola oil) for frying as it has a higher flash point and helps prevent the fillets from sticking to the bottom of the pan. We may be a little superstitious but vegetable oil has not failed us yet (knock on wood). We fill about 2-3 inches of vegetable oil into the pan we are using and then heat it over a medium flame. This does take a few minutes so plan accordingly. Once you think the temperature has been reached, we suggest running a test sample. Trim a tiny piece of the haddock fillet and run it through the remainder of the recipe just like you normally would to gauge how quick the fish is going to cook. You are aiming for a dark golden brown color when you are complete. The fish will cook quickly so remain on your toes. We estimate 1-2 minutes on each side, when flipping the fillet in the "hot" oil, please use extreme caution. When each fillet is done, we recommend placing it on a few paper towels to allow the excess oil to drip off or you can also place it on a wire rack. To add to the crispiness of the fish n chips, sprinkle a tiny amount of salt on each fillet right as its coming out and beginning to dry!
For pairing, we love adding a side of rosemary chips and mushy peas. For the chips, we take yukon gold potatoes and cut them into strips. Once prepped, we blanche them in a hot pan of water for 1-2 minutes and then transfer them to a baking sheet and into a 425 degree oven. Once they are cooked to your liking, remove them and transfer directly to a bowl. Season them with sprigs of rosemary and salt and mix vigorously. For the mushy peas, heat a pot of water and insert butter. Once melted, add the peas and cook until complete and transfer to a strainer. To finish, pulse them in a blender 3-4 times, add salt, and add them to your plate.
We could not finish this recipe without giving the proper gratitude to Gordon Ramsay. We have experimented with numerous batter recipes and his has risen to the top each time! We cannot thank him enough for making it available for all us of us to share. Happy St. Patty's Day!
- Prep Time: 20 mins
- Cook Time: 15 mins
- Total Time: 35 mins
- 1 lb. Haddock
- ¾ Cup All Purpose Flour
- ½ Cup Rice Flour
- ¾ Cup Beer (Your Choice!)
- 1 Teaspoon Baking Powder
- ½ Cup Plain Seltzer Water
- 1 Teaspoon Sugar
- ½ Teaspoon Salt
- 1 Cup All Purpose Flour (For Light Coating)
- 48 ounces Vegetable Oil (may not use all - fill fry pan about 2/3 full)
- 3 Yukon Gold Potatoes (cut into "fries")
- 1 Tablespoon Vegetable Oil
- 2 Sprigs Rosemary
- Salt (To your liking)
- 1 Bag Frozen Peas
- 1 Tablespoon Butter
- ½ Teaspoon Salt
- Pour vegetable oil (not canola oil) into a large fry pan and bring to a medium heat. It will take 5+ minutes to heat up.
- Make the beer batter by combining all the ingredients into a large bowl and whisk together (flour, rice flour, baking powder, sugar, salt, seltzer, and beer). The consistency of the batter should resemble a pancake batter mix. Feel free to add or reduce the flour and beer to achieve this consistency.
- Prep the haddock fillets to the choosing of your size and so that they fit in your frying pan easily.
- Pat dry the haddock and lightly coat them in all purpose flour (this flour will be in addition to the 3/4 cup that you added to the batter recipe).
- Coat the haddock with the batter. Once coated, hold the haddock above the bowl and let the excess drip off.
- Place the haddock into the fry pan with the vegetable oil. For 1 lb, we usually do 2-3 batches due to the size of our pan. The haddock should be floating in the oil as it is frying, if it tends to stick on the bottom, shake the pan very slightly when you place the battered fish into the oil. Let the haddock fry for about 2 minutes on each side. Once done, the fried batter will be a deep golden brown color on the outside.
- When the fish fillets are done frying, remove them from the hot oil carefully and transfer them to a wire rack. Lightly salt them as they are drying to add to the crispiness of the fish!
- Heat oven to 425 degrees.
- Cut the yukon gold potatoes into a "fry" shape
- Boil a pot of water. Once boiling, blanche the potatoes for 2 minutes.
- Remove from boiling water, strain, and transfer them to a baking sheet that is coated in vegetable sheet. Once thoroughly coated, put them in the heated oven.
- Bake for 10-15 minutes depending on the thickness of your fries. Be sure to check them throughout the cooking process.
- Once complete, transfer them directly into a bowl and add salt and rosemary sprigs. Vigorously mix them together. Feel free to remove some of the rosemary from the sprigs to allow the flavor to penetrate each chip.
- Boil a pot of water and add the butter.
- Once boiling, add a bag of peas and cook until complete.
- Strain the peas while saving a tiny amount of the water it was boiled in (1-2 tablespoons).
- Add the peas and water to a food processor and pulse 3-4 times.
- Now it is time to plate the fish, chips, and mushy peas! Enjoy and share pics!